MY LOVE FOR FOOD


Recent Posts

Cafe Tallulah is Paris in New York

Cafe Tallulah is Paris in New York

My friends and I recently played tourist through New York City, and we stumbled upon a great eatery for brunch called, Cafe Tallulah, click here to view the restaurant website.  This place made me think I was playing tourist in Paris.  We ate in the dining […]

Green Chef at Your Service

Green Chef at Your Service

I have to admit, I turned my nose up at the idea of Green Chef, and all of the similar services.  I really enjoy every part of cooking, well except cleaning.  But the point is, the fact that everything is portioned for you, I thought […]

StarChefs International Congress

StarChefs International Congress

The other night I experienced an evening that reminded me of how exciting it is to be around great food, amazing drinks and others that love the food industry.

The Star Chefs Congress theme this year was Cook Your Culture. This annual 3 day conference is packed with full days of demos, workshops and tastings.

The demo that I was able to sit in on was “This is How We Doughnut”, hosted by chef Richard Blais, with chef Wylie Dufresne of Du’s Donuts & Coffee in Brooklyn NY, Alex Talbot of Curiosity Doughnuts in Stockton NJ, and Clare Gordon of General Porpoise in Seattle WA.

I was very excited when many of the doughnuts that the chefs make at their shops were dispersed throughout the audience. The first bite was a delicious fall inspired doughnut. I learned that these 3 chefs favor canola oil and rice bran oil. I wager to guess that many people are unfamiliar with rice bran oil. Well I had never heard of it. Rice bran oil, of course has a high smoke point (450 deg F), and it is made from the outer part of the rice husk, and a lot of people are using it because it is non GMO… who knew?

Products and Bites

There were all sorts of cooking equipment companies and food companies represented with food made from their products, or of their products.

The Rational cooking unit was so cool, definitely for the enginerds like me.  This unit steams, roasts, bakes, and warms.  The chef slow roasted a tasty bite in what appeared to be banana leaves, and it was pull apart tender.  They pretty much described this unit as a smart oven.  It can be set and started remotely.  After the chef’s desired results are entered. the unit sets the appropriate temperature and time. I can not give this Rational product line justice in this post, but take a look at their site, you will be impressed.

Marra ForniSpeedy Romeo

 

The Marra Forni oven was represented with very tasty pizza made by the fine folks of New York’s own Speedy Romeo.

 

The Mushroom Council had a popular booth with a slider made with a blend of 50% Cremini mushroom, and the other 50% was a mix of pork and beef.

Dy Cured Smoked Ham

 

 

 

One of the simplest, tastiest treats that I had was a delicious cheese display.  The speck from Alto Adige was so tasty, I admit, I went back for thirds.

The StarChef International Congress, is most certainly something that I will be back to revisit, and become more involved in. Follow my Instagram for more of what was at this awesome event.

Project Eats in Jersey City

Project Eats in Jersey City

I recently took a quick ride to Jersey City for the Project Eats event.  Project Eats is a family friendly, outdoor food truck and food vendor event.  After a great workout at the gym, I enjoyed a few tasty bites at the Project Eats Event.  This […]

10Below Ice Cream on a Whim

10Below Ice Cream on a Whim

  Am I the only one that feels like a great meal is incomplete without something sweet, like ice cream?  The other night after an awesome meal at a cookout in Mount Vernon, I reluctantly asked my friend if we could take a detour on […]

Curry Chicken

Curry Chicken

One of the first West Indian dishes that I ate after embracing my Antiguan heritage  was Curry Chicken.  Growing up in Michigan with my Antiguan dad and American mom, I typically ate mostly American cuisine, and occasionally had an island themed beef patty.  Even on trips to visit my grandmother in Jamaica Queens, I only ate the beef patties.  Until one summer, my aunt in Elmont NY cooked curry chicken, and my parents were not around.  My sister and I didn’t know what it was, and went with the flow of my cousins and uncle at the table.  The minute we tasted the curry chicken, we were in love.  We never used hot sauce until we saw our family in New York using it, now I order multiple bottles at a time from our favorite hot sauce brand Susie’s (made in Antigua).  You want to talk about eye opening.  I think this experience probably opened my eyes to trying different types of food and trying to make more Caribbean dishes.Seasoned curry chicken

Curry Chicken Recipe

4 chicken thighs

Jamaican Curry Powder

1 medium sized onions thinly sliced

5 sprigs of fresh thyme

1 scotch bonnet pepper, diced finely

8 whole allspice berries

salt and pepper

2 tbsp olive oil

1/4 cup canned coconut milk

Seasoning the Chicken

Salt and pepper the chicken, and coat the chicken with curry powder and place the chicken in a plastic container or bag.  Place the sliced onions, scotch bonnet, allspice berries, and thyme sprigs into container with the chicken.  Allow the chicken to sit overnight while refrigerated.

Cooking the Chicken

On medium high heat add 2 tbsp of olive oil to the pan, and 2 tbsp of curry powder to toast, once you smell the aroma, add the chicken to brown on all sides, and add the rest of the contents of the plastic container to the pan.  Once the chicken is browned, add water to just cover the chicken and bring to a boil, lower the heat to allow the chicken to simmer.  When the chicken has cooked through and is almost falling off of the bone (in about an hour) add the coconut milk, and simmer for 20 more minutes.  Taste, and determine if the level of heat is to you liking, if it needs more heat, add a few dashes of your favorite hot sauce.  I’ll blog about Susie’s separately…yum.

 

Curry Chicken Plated

 

Jamaican Jerk Chicken

Jamaican Jerk Chicken

I know the stuff in the jar is easier, I get it.  I’ve been trying to be very aware of what I eat and the ingredients in all of my food.  I used to keep a jar of the marinade just in case I needed […]

Barnola Granola

Barnola Granola

Whenever I learn of someone or something being associated with my dads home country, Antigua & Barbuda, I am instantly intrigued.  A few months ago my sister told me about Barnola, a great granola company.  Barnola is a love note to Aisha Thompson’s childhood.  The Antiguan […]

Trinidadian Doubles

Trinidadian Doubles


The popular street food of Trinidad and Tobago, is something that I have been wanting to recreate for years.  With travel being so expensive, I find that food can take you on a quick trip anywhere you want.  And as the weather gets a little for Fall like, I have been thinking of the Caribbean.  I started on my Caribbean flavor trip to Trinidad.  My next flavor trips will take us to Jamaica, and my dads home country the island of Antigua.

If you have never tried doubles, you have to give them a try, they are what I call the Trini Taco, the fried bread is the vessel for stewed chick peas in a delicious spicy gravy.  The doubles can be topped with different chutney’s or sauces.  I made a traditional tamarind chutney for a sweet heat to top this tasty snack.  Doubles are typically eaten for breakfast or lunch, and as a special late night snack, but doesn’t this look way better than that late night fast food joint with the bell?

Doubles ingredients

Although there are a few components to build a double, it is well worth it, and each component was pretty easy to make.

Stewed Chana

Trinidadian Doubles Fried Bread

Stewed Curry Chickpeas

1/4 cup canola oil

3 tablespoon curry powder

1 1/2 tsp smoked paprika

1 large diced onion

3 garlic cloves minced

1 teaspoon of ground all spice

8 sprigs of fresh thyme

1 tsp cumin

1/2 tsp ground nutmeg

1/2 tsp black pepper

2 drained cans of chick pea

2 cups of water

1 tsp of hot sauce

1 scotch bonnet or habanero pepper

2 scallions or green onions

Over medium high heat, cook the onion, garlic, and all of the spice until the onions have softened and become translucent.  Add the drained chickpeas scallions, pepper, and hot sauce, stir and add water.  Allow the peas to come to a boil and then allow to simmer.

Fried Bread

3 cups of flour

1 1/2 tsp turmeric

1 tsp cumin

1 packet of active yeast

3/4 tsp salt

3/4 tsp ground white pepper

1 cup of warm water

1 tablespoon of honey

Mix the dry ingredients in a bowl.  Add honey and water until a dough is developed.  coat the dough in oil and allow it to rest and proof in a warm area for an hour.  Roll dough into 15 even balls.  Heat oil in a shallow frying pan to prepare to fry the bread.  Begin rolling the balls of dough flat and fry for 15-30 sec on each side.

Tamarind Sauce

9 tamarind pods

1 1/2 cups of water

3 cloves of garlic

3 tbsp brown sugar

1 scotch bonnet or habanero

3 culantro leaves

Empty all of the tamarind pods into a frying pan with the water, bring to a slow boil while stirring.  Once all of the pods are in the pan and the water is boiling, allow the water and tamarind pods to boil for 4 minutes or until the pits begin to separate from the tamarind.  Remove the pits, add all ingredients to a blender, and blend until smooth.  When the ingredients are a smooth texture, bring the chutney to a simmer in sauce pan.

 

 

 

Darius Cooks Vanilla Buttermilk Cake

Darius Cooks Vanilla Buttermilk Cake

Let me just tell you, I am a fan of Darius Cooks.  His food is delectable, simple, and approachable.  If you are not familiar with his talent, you will soon learn more about him. I have never believed that I was much of a baker, but […]


My Diary

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Let me just tell you, I am a fan of Darius Cooks.  His food is delectable, simple, and approachable.  If you are not familiar with his talent, you will soon learn more about him.

banana cake Darius Cooks Vanilla Buttermilk CakeI have never believed that I was much of a baker, but after watching Darius whip up a vanilla cake in minutes and toss it in the oven, I had to give it a try.  After the first successful attempt at Darius Cooks Vanilla Cake from his cookbook Stories From My Grandmothers Kitchen, I decided to repeat the recipe, but this time I added bananas and warm fall spices (cinnamon and nutmeg).  I topped the cake with cream cheese frosting and blended the warm spices in it as well.  I love that Darius’ recipe can be transformed in so many ways.  I think next time I will try to take it a different direction and add citrus, or apple, or even pumpkin for the fall season.  banana cake slice Darius Cooks Vanilla Buttermilk Cake

I am slowly working my way thru some of Darius Cooks recipes, and I say slowly because everything in his cook book looks so delicious, and the way my self control is setup, the daily workouts would be a serious struggle.  I just made the Butter Pecan Cornbread, two weeks ago and since then have made it 3 more times.  Other amazing recipes that you will find in Stories From My Grandmother’s Kitchen are Darius’ Ultimate Baked Mac and Cheese, and Cornmeal Crusted Pork Chops.  The food in this cookbook will absolutely be a crowd pleaser.  And for more amazing sweet delights and tasty savory options head over to The Black Food Network, where Darius has started showcasing other amazing culinary creatives great food.

 


All Time Favorites

StarChefs International Congress

StarChefs International Congress

The other night I experienced an evening that reminded me of how exciting it is to be around great food, amazing drinks and others that love the food industry. The Star Chefs Congress theme this year was Cook Your Culture. This annual 3 day conference […]

Barnola Granola

Barnola Granola

Whenever I learn of someone or something being associated with my dads home country, Antigua & Barbuda, I am instantly intrigued.  A few months ago my sister told me about Barnola, a great granola company.  Barnola is a love note to Aisha Thompson’s childhood.  The Antiguan […]

Dorothy Cann Hamilton Lived in Her Purpose

Dorothy Cann Hamilton Lived in Her Purpose

Dorothy Cann Hamilton Founder and CEO of The International Culinary Center, what a loss.  This morning I woke up like I usually do.  I flipped through all of the eventful things that my social media connections did through out the night.  My heart sunk when […]

Healthy Jump Start Day 8

Healthy Jump Start Day 8

Yesterday I completed day 8 and in my spare time I have done nothing but meal plan for after this cleanse.  It is so important to remain on point after the cleanse to continue to feel the focus and clarity that the cleanse provides.  I am […]

Healthy Jump Start Day 5

Healthy Jump Start Day 5

Day 5 is complete and Day 6 begins.  I started the 10-Day Green Smoothie Cleanse this week and I am feeling so much better each day.  The cravings for fatty food have gone away and I am completely focused and actually looking forward to cooking and […]


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